EP3228194B1 - Fermented milk product with diacetyl produced with aid of lactase - Google Patents
Fermented milk product with diacetyl produced with aid of lactase Download PDFInfo
- Publication number
- EP3228194B1 EP3228194B1 EP16164254.1A EP16164254A EP3228194B1 EP 3228194 B1 EP3228194 B1 EP 3228194B1 EP 16164254 A EP16164254 A EP 16164254A EP 3228194 B1 EP3228194 B1 EP 3228194B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- diacetyl
- fermented milk
- milk
- milk product
- lactase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Revoked
Links
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 title claims description 84
- 235000014048 cultured milk product Nutrition 0.000 title claims description 82
- 108010005774 beta-Galactosidase Proteins 0.000 title claims description 71
- 108010059881 Lactase Proteins 0.000 title claims description 60
- 102100026189 Beta-galactosidase Human genes 0.000 title claims description 21
- 229940116108 lactase Drugs 0.000 title claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 74
- 235000013336 milk Nutrition 0.000 claims description 66
- 210000004080 milk Anatomy 0.000 claims description 66
- 239000008267 milk Substances 0.000 claims description 65
- 235000013618 yogurt Nutrition 0.000 claims description 41
- 238000000855 fermentation Methods 0.000 claims description 39
- 230000004151 fermentation Effects 0.000 claims description 39
- 241000894006 Bacteria Species 0.000 claims description 37
- 235000014655 lactic acid Nutrition 0.000 claims description 37
- 239000004310 lactic acid Substances 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 36
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 230000001965 increasing effect Effects 0.000 claims description 15
- 239000000758 substrate Substances 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 14
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 241000124008 Mammalia Species 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 description 17
- 102000005936 beta-Galactosidase Human genes 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 244000005700 microbiome Species 0.000 description 7
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 6
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 6
- 239000008101 lactose Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000021001 fermented dairy product Nutrition 0.000 description 5
- 230000020477 pH reduction Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 235000008924 yoghurt drink Nutrition 0.000 description 3
- UIHCLUNTQKBZGK-UHFFFAOYSA-N 3-methyl-2-pentanone Chemical compound CCC(C)C(C)=O UIHCLUNTQKBZGK-UHFFFAOYSA-N 0.000 description 2
- 244000303258 Annona diversifolia Species 0.000 description 2
- 235000002198 Annona diversifolia Nutrition 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000282836 Camelus dromedarius Species 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 241000282994 Cervidae Species 0.000 description 2
- UDHXJZHVNHGCEC-UHFFFAOYSA-N Chlorophacinone Chemical compound C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)C(=O)C1C(=O)C2=CC=CC=C2C1=O UDHXJZHVNHGCEC-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000235649 Kluyveromyces Species 0.000 description 2
- 241001138401 Kluyveromyces lactis Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012269 metabolic engineering Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 210000004899 c-terminal region Anatomy 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000005350 fused silica glass Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
- C12P7/26—Ketones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2468—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1) acting on beta-galactose-glycoside bonds, e.g. carrageenases (3.2.1.83; 3.2.1.157); beta-agarase (3.2.1.81)
- C12N9/2471—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01023—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01108—Lactase (3.2.1.108)
Definitions
- the present invention relates to a method for producing a fermented milk product comprising diacetyl. According to another aspect, the present invention relates to the use of a lactase enzyme for generating diacetyl in fermented milk products.
- Lactic acid bacteria are extensively used for production of fermented foods, and they greatly contribute to flavor, texture and overall characteristics of these products.
- An old and well known example is yoghurt which probably originated from the Middle East and which still makes up more than half of the fermented milk production - or approximately 19 million tons in 2008 (source: Euromonitor). Fermented milks as e.g. yoghurts are popular due to the healthy image and pleasant sensory properties.
- WO 2015/193449 refers to a method of producing a fermented milk product with reduced residual lactose concentration.
- Kleerebezem et al "Metabolic engineering of Lactococcus lactis: The impact of genomics and metabolic modelling", Journal of Biotechnology, Vol 98, 2002, pages 199-213 , refers to metabolic engineering strategies that led to the efficient re-routing of the lactococcal pyruvate metabolism to end-products other than lactic acid, including diacetyl and alanine.
- EP1915913 refers to a method for manufacturing a milk powder-like product, the method comprising the steps of adding at least one amino acid to a milk source, adding at least one micro-organism to the milk source, wherein the micro-organism is selected for producing at least one enzyme capable of converting the amino acid, fermenting a milk source and drying the fermented milk source, in order to produce a milk powder-like product.
- the method is a method for promoting natural tastes and flavours in milk-based products.
- WO2012/136832 discloses the preparation of yoghurt with Lactobacillus bulgaricus and Streptococcus thermophilus. Concentration of diacetyl is increased by including Lactobacillus rhamnosus strains CHCC12697 and CHCC12534 during fermentation.
- Yoghurt is generally produced from milk that has been standardized with respect to fat and protein content, homogenized and heat treated.
- the milk is inoculated with a culture of Streptococcus salivarius thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in large stirred fermentation or culturing tanks and subsequently fermented to a pH of around 4.6.
- a probiotic culture as e.g. Bifidobacterium, can be applied to add extra health benefits.
- fermented milk products having a distinct flavour profile without being the results of increasing amounts of sugar and / or fat. Therefore, there is a need in the art for alternatives to sugar and fat for generating a pleasant flavour profile to the fermented milk product.
- the objective of the present invention is to provide a method for producing a fermented milk product comprising diacetyl.
- this objective is met by providing a method for producing a fermented milk product comprising diacetyl, wherein the fermented milk product is yoghurt, which method comprises fermentation of a milk based substrate with lactic acid bacteria and the addition of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the lactase enzyme contributes to the formation of diacetyl, said method further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said lactic acid bacteria are Lactobacillus delbruekii subsp. bulgaricus and Streptococcus salivarius thermophilus and wherein said milk is from a mammal source.
- the present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the fermented milk product is yoghurt, said use further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said milk is from a mammal source .
- milk based substrate may be any raw and/ or processed milk material.
- Useful milk based substrates may include solutions / suspensions of any milk or milk like products comprising lactose, such as whole or low fat milk, skim milk, buttermilk, reconstituted milk powder, condensed milk, solutions of dried milk, UHT milk, whey, whey permeate, acid whey or cream.
- lactose such as whole or low fat milk, skim milk, buttermilk, reconstituted milk powder, condensed milk, solutions of dried milk, UHT milk, whey, whey permeate, acid whey or cream.
- the present milk based substrate is milk or an aqueous solution of skim milk powder.
- milk is intended to encompass milks from mammals and plant sources or mixtures thereof.
- the milk is from a mammal source.
- Mammals sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, mare and deer.
- the milk is from a mammal selected from the group consisting of cow, sheep, goat, buffalo, camel, llama, mare and deer, and combinations thereof.
- milk refers to not only whole milk, but also skim milk.
- the term "fermented dairy product” refers to products which are obtained by the multiplication of lactic acid bacteria in a milk base leading to yoghurt.
- the milk preparation used as raw material for the fermentation may be skimmed or non-skimmed milk, optionally concentrated or in the form of powder. Furthermore, this milk preparation may have been subjected to a thermal processing operation which is at least as efficient as pasteurization.
- the particular characteristics of the various fermented dairy products depend upon various factors, such as the composition of milk base, the incubation temperature, the lactic acid flora and/or non-lactic acid flora.
- fermented dairy products manufactured herein include, for instance, various types of regular yoghurt, low fat yoghurt or non fat yoghurt.
- yogurt refers to products comprising "lactic acid bacteria such as Streptococcus salivarius thermophilus and Lactobacillus delbruekii subsp. bulgaricus, but also, optionally, other microorganisms such as Lactobacillus delbruekii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, or any microorganism derived therefrom.
- the lactic acid strains other than Streptococcus salivarius thermophilus and Lactobacillus delbruekii subsp. bulgaricus are intended to give the finished product various properties, such as the property of promoting the equilibrium of the flora.
- the term "yoghurt” encompasses set yoghurt, stirred yoghurt, drinking yoghurt, Petit Suisse, heat treated yoghurt and yoghurt-like products.
- the yoghurt is a stirred yoghurt or a drinking yoghurt. More preferably, the yoghurt is a stirred yoghurt.
- the term "yoghurt” encompasses, but is not limited to, yoghurt as defined according to French and European regulations, e.g. coagulated dairy products obtained by lactic acid fermentation by means of specific thermophilic lactic acid bacteria only (i.e. Lactobacillus delbruekii subsp.
- the yoghurt is not heat-treated after fermentation.
- Yoghurts may optionally contain added dairy raw materials (e.g. cream) or other ingredients such as sugar or sweetening agents, one or more flavouring(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers.
- dairy raw materials e.g. cream
- Such yoghurt advantageously meets the specifications for fermented milks and yoghurts of the AFNOR NF 04-600 standard and/or the codex StanA-Ila-1975 standard.
- the product In order to satisfy the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (m/m) of the finished product.
- starter or "starter culture” as used herein refers to a culture of one or more food-grade micro-organisms, in particular lactic acid bacteria, which are responsible for the acidification of the milk base. Starter cultures may be fresh (liquid), frozen or freeze-dried. Freeze dried cultures need to be regenerated before use.
- the starter is usually added in an amount from 0.01 to 3%, preferably from 0.01 and 0.02 % by weight of the total amount of milk base.
- lactic acid bacteria refers to food-grade bacteria producing lactic acid as the major metabolic end-product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are usually Gram positive, low-GC, acid tolerant, non- sporulating, non-respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of lactose by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein coagulum. These bacteria are thus responsible for the acidification of milk and for the texture of the dairy product.
- lactic acid bacteria encompasses, but is not limited to, bacteria belonging to the genus of Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., such as Lactobacillus delbruekii subsp. bulgaricus, Streptococcus salivarius thermophilus, Lactobacillus lactis, Bifidobacterium animalis, Lactococcus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus acidophilus and Bifidobacterium breve.
- Lactose or "beta-galactosidase” (EC: 3.2.1.23) is an enzyme, which can convert lactose (disaccharides) into the monosaccharides glucose and galactose. Lactose is present in dairy products and more particularly in milk, skimmed milk, cream and other milk products. Lactases have been described for and isolated from a large variety or organisms, including micro-organisms. Lactase is often an intracellular component of micro-organisms like Kluyveromyces and Bacillus. Kluyveromyces and especially K .
- a lactase from Bifidobacterium bifidum has been described having a high transgalactosylating activity, both in the full-length form and especially when truncated from the C-terminal end (eg. see Jorgensen et al. 2001, Appl. Microbiol. Biotechnol., 57: 647-652 or EP1283876 ).
- the choice for a neutral or acidic lactase depends on the pH profile in the application. In applications with neutral pH, neutral lactases are usually preferred; such applications include yoghurt. Acid lactases are more suited for applications in the acidic range.
- the appropriate lactase concentration is dependent on the initial lactose concentration, the required degree of hydrolysis, pH, temperature and time of hydrolysis.
- the lactase of the present invention could be derived from all of the species mentioned.
- Lactase activity may be determined as units of neutral lactase activity (NLU).
- NLU neutral lactase activity
- the lactase activity is determined using the method as described by the Food Chemicals Codex (FCC) IV method.
- the present inventors surprisingly found that the addition of a lactase enzyme in a process of fermentation of a milk based substrate, or milk, with lactic acid bacteria increases the amount of diacetyl formed in the fermented milk product. This is highly advantageous since diacetyl provides a pleasant buttery flavour to the fermented milk product. Moreover, increased amounts of diacetyl allow a further reduction of fat content in the fermented milk product, while maintaining the fat note of the product. It is further advantageous that the diacetyl is a naturally formed product and thus is not an additive which triggers labelling issues with the fermented milk product.
- the present inventors found a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of a milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme, wherein the lactase enzyme contributes to the formation of diacetyl.
- the term 'Wherein the lactase enzyme contributes to the formation of diacetyl', as used in the present context means that the amount of diacetyl in the fermented milk product is higher if lactase enzyme has been added in comparison with fermented milk products produced without addition of lactase enzyme.
- the present invention relates to a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of milk with lactic acid bacteria and the addition of a lactase enzyme. More preferably, the present invention relates to a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of a milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme, wherein diacetyl is produced, preferably wherein more diacetyl is produced than without addition of the lactase enzyme.
- the present lactic acid bacteria do not comprise Lactococcus lactis subsp. lactis biovar. diacetylactis. Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis are known for their capability to provide diacetyl in fermented milk products. In the present invention however, the diacetyl formed is the result of adding lactase during manufacture. This is advantageous over using strains of Lactococcus lactis subsp. lactis biovar. diacetylactis since now the diacetyl production is on top of the desirable acidification, texture and product stability resulting from the lactic acid bacteria. Adding strains of Lactococcus lactis subsp. lactis biovar. diacetylactis with the purpose to generate diacetyl would dilute the effect of the other lactic acid bacteria.
- the present invention relates to a method for increasing diacetyl levels in a fermented milk product, the method being according to the appended claims, which method comprises fermentation of milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme.
- the lactase enzyme contributes to the formation of diacetyl.
- the amount of diacetyl in the fermented milk product is preferably at least 5 mg/kg diacetyl (5 mg diacetyl / kg fermented milk product), such as preferably at least 6 mg/kg diacetyl or more preferably at least 7 mg/kg diacetyl.
- the amount of diacetyl in the fermented milk product is the amount present at the end of fermentation.
- the end of fermentation is for example once a pH of 4.6 is reached.
- diacetyl levels towards at least 5 mg/kg diacetyl is highly advantageous since the taste threshold for diacetyl is 0.03 mg/kg in homogenised milk. This means that each extra milligram of diacetyl significantly contributes to the flavour profile of the fermented milk product.
- the amount of lactase enzyme is 50 to 10000 NLU/I milk based substrate or milk. More preferably the amount of lactase enzyme is 500 to 5000 NLU/I milk or 500 to 2500 NLU/I, or 2500 to 7500 NLU/I milk. More preferably the amount of lactase enzyme is an amount which is sufficient to increase the diacetyl level of the fermented milk product. Alternatively, the amount of lactase enzyme is an amount which is suitable to increase the diacetyl level of the fermented milk product. The amount of lactase enzyme is an amount which is suitable to increase the diacetyl level of a fermented milk product, during storage of the fermented milk product.
- the lactase enzyme is added to the milk based substrate, or milk, separately, simultaneously or sequentially with the lactic acid bacteria.
- the present fermentation of milk with lactic acid bacteria is carried out in the presence of lactase.
- the lactase enzyme is added simultaneously with the lactic acid bacteria or before the lactic acid bacteria.
- the initial lactase concentration in the milk is 50 to 5000 NLU/I.
- the lactase enzyme is added during fermentation of the milk with lactic acid bacteria.
- the present method may comprise a step of addition of a lactase enzyme to the fermented milk product.
- the present method further comprises a step of storing the fermented milk product for a time period of at least 7 days. More preferably storing at a temperature below 10°C, preferably below 7°C. The present step of storing the fermented milk product increases the amount of diacetyl in the fermented milk product.
- the present method comprises a step of storing the fermented milk product to increase the amount of diacetyl in comparison with the amount of diacetyl measured at the end of fermentation.
- the present method comprises fermentation of the milk based substrate, or the milk, with lactic acid bacteria under thermophilic conditions.
- the present method comprises fermentation of milk based substrate, or the milk, at a temperature within the range of 30°C to 45°C, more preferably 35°C to 45°C.
- thermophilic conditions results in formation of diacetyl. This is unexpected since diacetyl formation is generally associated with mesophilic conditions. This is advantageous since thermophilic conditions allow a faster acidification.
- a fermented milk product comprising diacetyl in an amount of at least 5 mg/kg such as preferably at least 6 mg/kg diacetyl or more preferably at least 7 mg/kg diacetyl.
- Such a fermented milk product comprises diacetyl in an amount of at least 7 mg/kg after seven days after the end of fermentation, preferably at least 8 mg/kg after seven days after the end of fermentation.
- the present inventors found that the amount of diacetyl increases during storage of the present fermented milk product. It is advantageous that the amount of diacetyl further increases in view of the pleasant buttery flavour which is provided to the fermented milk product.
- the amount of diacetyl is measured after 7 days after the end of fermentation, while the fermented milk product was stored during 7 days at 6°C.
- the disclosed fermented dairy product may be yoghurt, drinking yoghurt or Greek style yoghurt. (This disclosure is not according to the invention and is present for illustration purposes only.)
- the disclosed fermented milk product comprises lactic acid bacteria and a lactase enzyme.
- said disclosed fermented milk product does not comprise Lactococcus lactis subsp. lactis biovar. diacetylactis. Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis are known for their capability to provide diacetyl in fermented milk products. In the present invention however, the diacetyl formed is the result of adding lactase during manufacture.
- said disclosed fermented milk product is obtainable by the present method. (This disclosure is not according to the invention and is present for illustration purposes only.)
- the present invention relates, according to another aspect, to the use of a lactase enzyme for generating diacetyl in fermented milk products, the use being according to claim 7.
- a lactase enzyme for providing a buttery flavor to fermented milk products, for providing a multi chocolate or a creamy, flavour to fermented milk products, or the use of the present lactase enzyme as fat replacement, as fat mimicking, or for providing a fatty flavour to fermented milk products is disclosed. (This disclosure is not according to the invention and is present for illustration purposes only.)
- the present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, the use being as set forth in claim 7.
- the fermented milk product Preferably during cold storage of the fermented milk product. More preferably during storage of the fermented milk product at a storage temperature below 10°C, preferably below 7°C.
- the present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage, the use being according to claim 7, with at least 1 mg/kg fermented milk product, such as at least 2, at least 3 or at least 5 mg/kg fermented milk product.
- Reconstituted Skimmed Milk was made using non-fat milk powder (DARIGOLD).
- the milk powder was added to room temperature water to reach an end concentration of 12% w/w and stirred for 15-30 minutes.
- the RSM was heat treated 100°C for 20 minutes.
- the milk was pre-heated in a water bath to 40°C before cultures and/or lactase were added.
- Yoghurt and probiotic cultures used were from DSM Food Specialties BV, The Netherlands.
- DELVO® FRESH YS-341, DELVO® YOG FVV 121, DELVO® YOG FVV 122, VIABLE®LBC-1 and DELVO® PROLAFTI L26 were used at the dosages given in Table 1.
- Fermentation volumes were 250 ml and acidification was measured using the CINAC system from Alliance Instruments. Fermentations were stopped once a pH of 4,6 was reached. The yoghurts were then cooled immediately by immersion in an ice-cold water bath.
- the samples were placed at 6°C for a duration of 7 days.
- the diacetyl levels in the yoghurt were measured at one day and 7 days after fermentation by GC-MS.
- GC-MS an internal standard solution was prepared by dissolving of 25 ⁇ l 3-methyl-2-pentanone in 500 ml acetonitrile using a volumetric flask.
- the calibration standard approximately 50 mg diacetyl was accurately weighed (within 0.01 mg) into a 100 ml volumetric flask and dissolved in water.
- a representative sample was selected and seven 20 ml headspace vials with screw cap were filled with approximately 1 g of sample (accurately weighed within 1 mg). Then, 0, 10, 25, 50, 75, 100 or 125 ⁇ l of the calibration standard was added. When necessary, the calibration standard was diluted to ensure that the peak area of diacetyl in the sample are in the same range of the peak area of diacetyl in the standard addition calibration line. Subsequently, 4.0 ml of internal standard solution was added to each of the vials and they were vortexed for 30 s and centrifuged for 5 min at 2500 rpm. The upper layer was transferred into a GC injection vial.
- the samples were analysed in single fold using an Agilent 7890A gas chromatograph equipped with a combi PAL liquid sampler, a split/splitless injector and a flame ionization detector.
- the injector was operated in the split mode (split 1:20) with an injector temperature of 250 °C.
- the injection volume used was 1 ⁇ l.
- the column used was a 30 m x 0.25 mm i.d. fused-silica capillary column DB-624 (Agilent J&W) with a stationary phase thickness of 1.4 ⁇ m.
- Hydrogen was used as the carrier gas with a pressure of 100 kPa.
- the temperature of the column was initially set at 40 °C (3 min hold), followed by a linear temperature gradient of 26.67 °C/min to 240 °C, where it was held for 3.5 min.
- the detector temperature was set at 325 °C.
- Dionex Chromeleon software was employed for data processing.
- the slope (b) of the standard addition calibration line was determined by least square linear regression.
- the relative peak area (A) of each standard addition solution was calculated by dividing the peak area of diacetyl by the peak area of the internal standard and this was plotted against the added amount of diacetyl in ⁇ g.
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Description
- The present invention relates to a method for producing a fermented milk product comprising diacetyl. According to another aspect, the present invention relates to the use of a lactase enzyme for generating diacetyl in fermented milk products.
- Lactic acid bacteria are extensively used for production of fermented foods, and they greatly contribute to flavor, texture and overall characteristics of these products. An old and well known example is yoghurt which probably originated from the Middle East and which still makes up more than half of the fermented milk production - or approximately 19 million tons in 2008 (source: Euromonitor). Fermented milks as e.g. yoghurts are popular due to the healthy image and pleasant sensory properties.
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WO 2015/193449 refers to a method of producing a fermented milk product with reduced residual lactose concentration. - Kleerebezem et al, "Metabolic engineering of Lactococcus lactis: The impact of genomics and metabolic modelling", Journal of Biotechnology, Vol 98, 2002, pages 199-213, refers to metabolic engineering strategies that led to the efficient re-routing of the lactococcal pyruvate metabolism to end-products other than lactic acid, including diacetyl and alanine.
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EP1915913 refers to a method for manufacturing a milk powder-like product, the method comprising the steps of adding at least one amino acid to a milk source, adding at least one micro-organism to the milk source, wherein the micro-organism is selected for producing at least one enzyme capable of converting the amino acid, fermenting a milk source and drying the fermented milk source, in order to produce a milk powder-like product. The method is a method for promoting natural tastes and flavours in milk-based products. -
WO2012/136832 discloses the preparation of yoghurt with Lactobacillus bulgaricus and Streptococcus thermophilus. Concentration of diacetyl is increased by including Lactobacillus rhamnosus strains CHCC12697 and CHCC12534 during fermentation. - In many parts of the world an increasing interest in low fat fermented milk products is seen. This poses significant challenges for lactic acid bacteria culture as well as for the production process because it is difficult to produce low fat fermented milk products without reduction of sensory quality.
- Yoghurt is generally produced from milk that has been standardized with respect to fat and protein content, homogenized and heat treated. Hereafter the milk is inoculated with a culture of Streptococcus salivarius thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in large stirred fermentation or culturing tanks and subsequently fermented to a pH of around 4.6. In addition to the traditional yoghurt culture, a probiotic culture, as e.g. Bifidobacterium, can be applied to add extra health benefits.
- Given the popularity of fermented milk products nowadays, there is an increasing demand for differentiating fermented milk products. For example fermented milk products having a distinct flavour profile without being the results of increasing amounts of sugar and / or fat. Therefore, there is a need in the art for alternatives to sugar and fat for generating a pleasant flavour profile to the fermented milk product.
- The objective of the present invention, amongst other objectives, is to provide a method for producing a fermented milk product comprising diacetyl.
- This objective, amongst other objectives, is met by providing a method for producing a fermented milk product comprising diacetyl according to the appended claim 1.
- Specifically, this objective is met by providing a method for producing a fermented milk product comprising diacetyl, wherein the fermented milk product is yoghurt, which method comprises fermentation of a milk based substrate with lactic acid bacteria and the addition of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the lactase enzyme contributes to the formation of diacetyl, said method further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said lactic acid bacteria are Lactobacillus delbruekii subsp. bulgaricus and Streptococcus salivarius thermophilus and wherein said milk is from a mammal source.
- According to another aspect, the present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the fermented milk product is yoghurt, said use further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said milk is from a mammal source .
- The term "milk based substrate" as used in the present context, may be any raw and/ or processed milk material. Useful milk based substrates may include solutions / suspensions of any milk or milk like products comprising lactose, such as whole or low fat milk, skim milk, buttermilk, reconstituted milk powder, condensed milk, solutions of dried milk, UHT milk, whey, whey permeate, acid whey or cream. Preferably the present milk based substrate is milk or an aqueous solution of skim milk powder.
- The term "milk" is intended to encompass milks from mammals and plant sources or mixtures thereof. According to the present invention, the milk is from a mammal source. Mammals sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, mare and deer. In an embodiment, the milk is from a mammal selected from the group consisting of cow, sheep, goat, buffalo, camel, llama, mare and deer, and combinations thereof. In addition, the term "milk" refers to not only whole milk, but also skim milk.
- As used in this specification, the term "fermented dairy product" refers to products which are obtained by the multiplication of lactic acid bacteria in a milk base leading to yoghurt. The milk preparation used as raw material for the fermentation may be skimmed or non-skimmed milk, optionally concentrated or in the form of powder. Furthermore, this milk preparation may have been subjected to a thermal processing operation which is at least as efficient as pasteurization. The particular characteristics of the various fermented dairy products depend upon various factors, such as the composition of milk base, the incubation temperature, the lactic acid flora and/or non-lactic acid flora. Thus, fermented dairy products manufactured herein include, for instance, various types of regular yoghurt, low fat yoghurt or non fat yoghurt.
- As used in the present specification, the term "yoghurt" refers to products comprising "lactic acid bacteria such as Streptococcus salivarius thermophilus and Lactobacillus delbruekii subsp. bulgaricus, but also, optionally, other microorganisms such as Lactobacillus delbruekii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, or any microorganism derived therefrom. The lactic acid strains other than Streptococcus salivarius thermophilus and Lactobacillus delbruekii subsp. bulgaricus, are intended to give the finished product various properties, such as the property of promoting the equilibrium of the flora. "
- As used herein, the term "yoghurt" encompasses set yoghurt, stirred yoghurt, drinking yoghurt, Petit Suisse, heat treated yoghurt and yoghurt-like products. Preferably, the yoghurt is a stirred yoghurt or a drinking yoghurt. More preferably, the yoghurt is a stirred yoghurt. The term "yoghurt" encompasses, but is not limited to, yoghurt as defined according to French and European regulations, e.g. coagulated dairy products obtained by lactic acid fermentation by means of specific thermophilic lactic acid bacteria only (i.e. Lactobacillus delbruekii subsp. bulgaricus and Streptococcus salivarius thermophilus) which are cultured simultaneously and are found to be live in the final product in an amount of at least 10 million CFU (colony-forming unit) / g. Preferably, the yoghurt is not heat-treated after fermentation. Yoghurts may optionally contain added dairy raw materials (e.g. cream) or other ingredients such as sugar or sweetening agents, one or more flavouring(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers. Such yoghurt advantageously meets the specifications for fermented milks and yoghurts of the AFNOR NF 04-600 standard and/or the codex StanA-Ila-1975 standard. In order to satisfy the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (m/m) of the finished product.
- The term "starter" or "starter culture" as used herein refers to a culture of one or more food-grade micro-organisms, in particular lactic acid bacteria, which are responsible for the acidification of the milk base. Starter cultures may be fresh (liquid), frozen or freeze-dried. Freeze dried cultures need to be regenerated before use. For the production of a fermented dairy product, the starter is usually added in an amount from 0.01 to 3%, preferably from 0.01 and 0.02 % by weight of the total amount of milk base.
- As used herein, the term "lactic acid bacteria" (LAB) or "lactic bacteria" refers to food-grade bacteria producing lactic acid as the major metabolic end-product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are usually Gram positive, low-GC, acid tolerant, non- sporulating, non-respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of lactose by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein coagulum. These bacteria are thus responsible for the acidification of milk and for the texture of the dairy product. As used herein, the term "lactic acid bacteria" or "lactic bacteria" encompasses, but is not limited to, bacteria belonging to the genus of Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., such as Lactobacillus delbruekii subsp. bulgaricus, Streptococcus salivarius thermophilus, Lactobacillus lactis, Bifidobacterium animalis, Lactococcus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus acidophilus and Bifidobacterium breve.
- "Lactase" or "beta-galactosidase" (EC: 3.2.1.23) is an enzyme, which can convert lactose (disaccharides) into the monosaccharides glucose and galactose. Lactose is present in dairy products and more particularly in milk, skimmed milk, cream and other milk products. Lactases have been described for and isolated from a large variety or organisms, including micro-organisms. Lactase is often an intracellular component of micro-organisms like Kluyveromyces and Bacillus. Kluyveromyces and especially K. fragilis and K.lactis, and other yeasts such as those of the genera Candida, Torula and Torulopsis are a common source of yeast enzymes lactases, whereas B. coagulans or B circulans are well known sources for bacterial lactases. Several commercial lactase preparations, derived from these organisms are available such as Maxilact® (from K. lactis, produced by DSM, Delft, The Netherlands). All these lactases are so called neutral lactases since they have a pH optimum between pH = 6 and pH = 8.
- Several organisms such as Aspergillus niger and Aspergilus oryzae can produce extracellular lactase, and
US patent 5,736,374 describes an example of such lactase, produced by Aspergillus oryzae. - A lactase from Bifidobacterium bifidum has been described having a high transgalactosylating activity, both in the full-length form and especially when truncated from the C-terminal end (eg. see Jorgensen et al. 2001, Appl. Microbiol. Biotechnol., 57: 647-652 or
EP1283876 ). - The enzymatic properties of lactases like pH- and temperature optimum vary between species. In general, however, lactases that are excreted show a lower pH-optimum of pH = 3.5 to pH = 5.0; intracellular lactases usually show a higher pH optimum in the region of pH = 6.0 to pH = 7.5, but exceptions on these general rules occur. The choice for a neutral or acidic lactase depends on the pH profile in the application. In applications with neutral pH, neutral lactases are usually preferred; such applications include yoghurt. Acid lactases are more suited for applications in the acidic range. The appropriate lactase concentration is dependent on the initial lactose concentration, the required degree of hydrolysis, pH, temperature and time of hydrolysis. The lactase of the present invention could be derived from all of the species mentioned.
- Lactase activity may be determined as units of neutral lactase activity (NLU). In the present invention the lactase activity is determined using the method as described by the Food Chemicals Codex (FCC) IV method.
- In their research towards fermented milk products having improved flavour, the present inventors surprisingly found that the addition of a lactase enzyme in a process of fermentation of a milk based substrate, or milk, with lactic acid bacteria increases the amount of diacetyl formed in the fermented milk product. This is highly advantageous since diacetyl provides a pleasant buttery flavour to the fermented milk product. Moreover, increased amounts of diacetyl allow a further reduction of fat content in the fermented milk product, while maintaining the fat note of the product. It is further advantageous that the diacetyl is a naturally formed product and thus is not an additive which triggers labelling issues with the fermented milk product.
- More specifically, the present inventors found a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of a milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme, wherein the lactase enzyme contributes to the formation of diacetyl. The term 'Wherein the lactase enzyme contributes to the formation of diacetyl', as used in the present context means that the amount of diacetyl in the fermented milk product is higher if lactase enzyme has been added in comparison with fermented milk products produced without addition of lactase enzyme. The present invention relates to a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of milk with lactic acid bacteria and the addition of a lactase enzyme. More preferably, the present invention relates to a method for producing a fermented milk product comprising diacetyl, the method being according to the appended claims, which method comprises fermentation of a milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme, wherein diacetyl is produced, preferably wherein more diacetyl is produced than without addition of the lactase enzyme.
- The present lactic acid bacteria do not comprise Lactococcus lactis subsp. lactis biovar. diacetylactis. Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis are known for their capability to provide diacetyl in fermented milk products. In the present invention however, the diacetyl formed is the result of adding lactase during manufacture. This is advantageous over using strains of Lactococcus lactis subsp. lactis biovar. diacetylactis since now the diacetyl production is on top of the desirable acidification, texture and product stability resulting from the lactic acid bacteria. Adding strains of Lactococcus lactis subsp. lactis biovar. diacetylactis with the purpose to generate diacetyl would dilute the effect of the other lactic acid bacteria.
- The present invention relates to a method for increasing diacetyl levels in a fermented milk product, the method being according to the appended claims, which method comprises fermentation of milk based substrate, or milk, with lactic acid bacteria and the addition of a lactase enzyme. In such a method, the lactase enzyme contributes to the formation of diacetyl.
- The amount of diacetyl in the fermented milk product is preferably at least 5 mg/kg diacetyl (5 mg diacetyl / kg fermented milk product), such as preferably at least 6 mg/kg diacetyl or more preferably at least 7 mg/kg diacetyl. Preferably, the amount of diacetyl in the fermented milk product is the amount present at the end of fermentation. The end of fermentation is for example once a pH of 4.6 is reached. The present inventors found that already directly at the end of fermentation the amount of diacetyl is increased after adding lactase enzyme during the manufacturing process.
- An increase of diacetyl levels towards at least 5 mg/kg diacetyl is highly advantageous since the taste threshold for diacetyl is 0.03 mg/kg in homogenised milk. This means that each extra milligram of diacetyl significantly contributes to the flavour profile of the fermented milk product.
- In a preferred embodiment, the amount of lactase enzyme is 50 to 10000 NLU/I milk based substrate or milk. More preferably the amount of lactase enzyme is 500 to 5000 NLU/I milk or 500 to 2500 NLU/I, or 2500 to 7500 NLU/I milk. More preferably the amount of lactase enzyme is an amount which is sufficient to increase the diacetyl level of the fermented milk product. Alternatively, the amount of lactase enzyme is an amount which is suitable to increase the diacetyl level of the fermented milk product. The amount of lactase enzyme is an amount which is suitable to increase the diacetyl level of a fermented milk product, during storage of the fermented milk product.
- In a preferred embodiment, the lactase enzyme is added to the milk based substrate, or milk, separately, simultaneously or sequentially with the lactic acid bacteria. Preferably, the present fermentation of milk with lactic acid bacteria is carried out in the presence of lactase. Thus preferably the lactase enzyme is added simultaneously with the lactic acid bacteria or before the lactic acid bacteria. Preferably, the initial lactase concentration in the milk is 50 to 5000 NLU/I. Alternatively, the lactase enzyme is added during fermentation of the milk with lactic acid bacteria. Thus, in this event, first the lactic acid bacteria are added to the milk and thereafter, during fermentation, the lactase enzyme is added. It is also envisaged to add the present lactase enzyme to the fermented milk product. Thus, in a preferred embodiment, the present method may comprise a step of addition of a lactase enzyme to the fermented milk product.
- Surprisingly, the present inventors found that the amount of diacetyl increases during storage. Thus, diacetyl is not only formed during fermentation, but also after fermentation. This is advantageous in view of the stability and shelf-life of the product, since this allows a longer storage time for the product during its way from manufacturing to the consumer. The present method further comprises a step of storing the fermented milk product for a time period of at least 7 days. More preferably storing at a temperature below 10°C, preferably below 7°C. The present step of storing the fermented milk product increases the amount of diacetyl in the fermented milk product. The present method comprises a step of storing the fermented milk product to increase the amount of diacetyl in comparison with the amount of diacetyl measured at the end of fermentation. For example a step of storing the fermented milk product to increase the amount of diacetyl in comparison with the amount of diacetyl measured at the end of fermentation with an amount of at least 1 mg/kg fermented milk product, such as at least 2 or at least 3 or at least 5 mg/kg fermented milk product.
- In a preferred embodiment, the present method comprises fermentation of the milk based substrate, or the milk, with lactic acid bacteria under thermophilic conditions. Preferably, the present method comprises fermentation of milk based substrate, or the milk, at a temperature within the range of 30°C to 45°C, more preferably 35°C to 45°C.
- Surprisingly, the present inventors found that the addition of lactase under thermophilic conditions results in formation of diacetyl. This is unexpected since diacetyl formation is generally associated with mesophilic conditions. This is advantageous since thermophilic conditions allow a faster acidification.
- Disclosed is a fermented milk product comprising diacetyl in an amount of at least 5 mg/kg such as preferably at least 6 mg/kg diacetyl or more preferably at least 7 mg/kg diacetyl. (This disclosure is not according to the invention and is present for illustration purposes only.)
- Such a fermented milk product comprises diacetyl in an amount of at least 7 mg/kg after seven days after the end of fermentation, preferably at least 8 mg/kg after seven days after the end of fermentation. Surprisingly, the present inventors found that the amount of diacetyl increases during storage of the present fermented milk product. It is advantageous that the amount of diacetyl further increases in view of the pleasant buttery flavour which is provided to the fermented milk product. Preferably, the amount of diacetyl is measured after 7 days after the end of fermentation, while the fermented milk product was stored during 7 days at 6°C.
- The disclosed fermented dairy product may be yoghurt, drinking yoghurt or Greek style yoghurt. (This disclosure is not according to the invention and is present for illustration purposes only.)
- The disclosed fermented milk product comprises lactic acid bacteria and a lactase enzyme. (This disclosure is not according to the invention and is present for illustration purposes only.) Preferably, said disclosed fermented milk product does not comprise Lactococcus lactis subsp. lactis biovar. diacetylactis. Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis are known for their capability to provide diacetyl in fermented milk products. In the present invention however, the diacetyl formed is the result of adding lactase during manufacture.
- More preferably, said disclosed fermented milk product is obtainable by the present method. (This disclosure is not according to the invention and is present for illustration purposes only.)
- Given the beneficial diacetyl increasing properties of lactase enzyme, the present invention relates, according to another aspect, to the use of a lactase enzyme for generating diacetyl in fermented milk products, the use being according to claim 7. The use of a lactase enzyme for providing a buttery flavor to fermented milk products, for providing a multi chocolate or a creamy, flavour to fermented milk products, or the use of the present lactase enzyme as fat replacement, as fat mimicking, or for providing a fatty flavour to fermented milk products is disclosed. (This disclosure is not according to the invention and is present for illustration purposes only.)
- The present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, the use being as set forth in claim 7.
- Preferably during cold storage of the fermented milk product. More preferably during storage of the fermented milk product at a storage temperature below 10°C, preferably below 7°C.
- Storage of the fermented milk product is for a time period of at least 7 days. More preferably, the present invention relates to the use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage, the use being according to claim 7, with at least 1 mg/kg fermented milk product, such as at least 2, at least 3 or at least 5 mg/kg fermented milk product.
- The invention is further illustrated in the non limiting example below.
- Reconstituted Skimmed Milk (RSM) was made using non-fat milk powder (DARIGOLD). The milk powder was added to room temperature water to reach an end concentration of 12% w/w and stirred for 15-30 minutes. The RSM was heat treated 100°C for 20 minutes.
- The milk was pre-heated in a water bath to 40°C before cultures and/or lactase were added. Yoghurt and probiotic cultures used were from DSM Food Specialties BV, The Netherlands. DELVO® FRESH YS-341, DELVO® YOG FVV 121, DELVO® YOG FVV 122, VIABLE®LBC-1 and DELVO® PROLAFTI L26 were used at the dosages given in Table 1.
- Where indicated, Maxilact LGi5000 was added to 5000 NLU per liter together with the yoghurt cultures.
Table 1. Yoghurt cultures and culturing conditions used. Culture Dosage Fermentation temperature Target pH at end of fermentation DELVO® FRESH YS-341 0,02% 40°C pH 4,6 DELVO® YOG FVV 121 4U/1000L 40°C pH 4,6 DELVO® YOG FVV 122 4U/1000L 40°C pH 4,6 DELVO® PROLAFTI L26 4U/1000L 37°C <pH 4,4 DELVO® YOG FVV 122 + DELVO® PROLAFTI B94 4U/1000L + 0,003% 40°C pH 4,6 DELVO® YOG FVV 122 + VIABLE® Bif6 4U/1000L + 0,003% 40°C pH 4,6 - Fermentation volumes were 250 ml and acidification was measured using the CINAC system from Alliance Instruments. Fermentations were stopped once a pH of 4,6 was reached. The yoghurts were then cooled immediately by immersion in an ice-cold water bath.
- Once cooled, the samples were placed at 6°C for a duration of 7 days. The diacetyl levels in the yoghurt were measured at one day and 7 days after fermentation by GC-MS. For the GC-MS, an internal standard solution was prepared by dissolving of 25 µl 3-methyl-2-pentanone in 500 ml acetonitrile using a volumetric flask. For the calibration standard, approximately 50 mg diacetyl was accurately weighed (within 0.01 mg) into a 100 ml volumetric flask and dissolved in water.
- For the standard addition calibration curves a representative sample was selected and seven 20 ml headspace vials with screw cap were filled with approximately 1 g of sample (accurately weighed within 1 mg). Then, 0, 10, 25, 50, 75, 100 or 125 µl of the calibration standard was added. When necessary, the calibration standard was diluted to ensure that the peak area of diacetyl in the sample are in the same range of the peak area of diacetyl in the standard addition calibration line. Subsequently, 4.0 ml of internal standard solution was added to each of the vials and they were vortexed for 30 s and centrifuged for 5 min at 2500 rpm. The upper layer was transferred into a GC injection vial.
- For the samples, approximately 1 g was accurately weighed (within 1 mg) into a 20 ml headspace vial with screw cap and 4.0 ml of the internal standard solution was added. The samples were vortexed for 30 s and centrifuged for 5 min at 2500 rpm, after which the upper layer was transferred into a GC injection vial.
- The samples were analysed in single fold using an Agilent 7890A gas chromatograph equipped with a combi PAL liquid sampler, a split/splitless injector and a flame ionization detector. The injector was operated in the split mode (split 1:20) with an injector temperature of 250 °C. The injection volume used was 1 µl. The column used was a 30 m x 0.25 mm i.d. fused-silica capillary column DB-624 (Agilent J&W) with a stationary phase thickness of 1.4 µm. Hydrogen was used as the carrier gas with a pressure of 100 kPa. The temperature of the column was initially set at 40 °C (3 min hold), followed by a linear temperature gradient of 26.67 °C/min to 240 °C, where it was held for 3.5 min. The detector temperature was set at 325 °C. Dionex Chromeleon software was employed for data processing.
- For the quantification of diacetyl, the slope (b) of the standard addition calibration line was determined by least square linear regression. In this standard addition calibration line, the relative peak area (A) of each standard addition solution was calculated by dividing the peak area of diacetyl by the peak area of the internal standard and this was plotted against the added amount of diacetyl in µg. The response factor (Rf) was calculated (Rf = 1/b). Furthermore, of each sample, the relative peak area (A) was calculated as described above, after which the concentration (C) can be calculated (C (µg/g) = A*Rf/Ms in which Ms is the weight of the sample in g).
- The results are shown in table 2 below.
Table 2. amounts of diacetyl Culture Diacetyl (mg/kg)* With Maxilact No Maxilact Day 1 Day 7 Day 1 Day 7 DELVO® YOG FVV 121 7 9 5 5 DELVO® YOG FVV 122 7 8 5 5 DELVO® YOG FVV 122 + VIABLE® Bif6 7 8 5 5 DELVO® YOG FVV 122 + DELVO® PROLAFTI B94 7 9 below detection limit 5 DELVO® FRESH YS-341 7 9 7 6 DELVO® PROLAFTI L26 6 8 5 below detection limit * the diacetyl concentrations are based on single measurements - As clearly shown in table 2, in the yoghurts without Maxilact, the levels were in general close to the detection limit of 5 mg/kg, both at 1 day after fermentation and at Day 7. However, when Maxilact was added, the levels at Day 7 are consistently higher than those measured at Day 1 as well as those measured in the yoghurts without Maxilact at Day 7. Thus, the addition of Maxilact increasing the amounts of diacetyl in the yoghurt.
Claims (7)
- Method for producing a fermented milk product comprising diacetyl, wherein the fermented milk product is yoghurt, which method comprises fermentation of a milk based substrate with lactic acid bacteria and the addition of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the lactase enzyme contributes to the formation of diacetyl, said method further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said lactic acid bacteria are Lactobacillus delbruekii subsp. bulgaricus and Streptococcus salivarius thermophilus and wherein said milk is from a mammal source
- Method according to claim 1, wherein the fermented milk product comprises at least 5 mg/kg diacetyl.
- Method according to claim 1 or claim 2, wherein the fermented milk product comprises at least 5 mg/kg diacetyl at the end of fermentation.
- Method according to any of the claims 1 to 3, wherein the amount of lactase enzyme is 50 to 5000 neutral lactase units (NLU)/I milk, determined using the method as described by the Food Chemicals Codex IV method.
- Method according to any of the claims 1 to 4, wherein the lactase enzyme is added to the milk based substrate separately, simultaneously or sequentially with the lactic acid bacteria.
- Method according to any of the claims 1 to 5, comprising fermentation of the milk based substrate with lactic acid bacteria under thermophilic conditions.
- Use of a lactase enzyme for increasing the amount of diacetyl in fermented milk products during storage of the fermented milk product, wherein the fermented milk product is yoghurt, said use further comprising a step of storing the fermented milk product for a period of at least 7 days and wherein said milk is from a mammal source.
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EP16164254.1A EP3228194B1 (en) | 2016-04-07 | 2016-04-07 | Fermented milk product with diacetyl produced with aid of lactase |
DK16164254.1T DK3228194T3 (en) | 2016-04-07 | 2016-04-07 | FERMENTATED MILK PRODUCT WITH DIACETYL FORMED BY LACTASE |
EP20210848.6A EP3804526A1 (en) | 2016-04-07 | 2016-04-07 | Fermented milk product with diacetyl produced with aid of lactase |
ES16164254T ES2867753T3 (en) | 2016-04-07 | 2016-04-07 | Diacetyl fermented milk product produced with the help of lactase |
PT161642541T PT3228194T (en) | 2016-04-07 | 2016-04-07 | Fermented milk product with diacetyl produced with aid of lactase |
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CN116250562A (en) * | 2021-12-01 | 2023-06-13 | 可口可乐公司 | Method for preparing galacto-oligosaccharide-containing lactose-free dairy product and dairy product thereof |
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JPS5480462A (en) * | 1977-12-06 | 1979-06-27 | Nippon Oils & Fats Co Ltd | Production of butter flavor |
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EP1915913A1 (en) | 2006-10-23 | 2008-04-30 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
WO2009071539A1 (en) | 2007-12-03 | 2009-06-11 | Novozymes A/S | Method for producing a dairy product |
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